Dal

Directions

1. 1
   Combine all the ingredients except salt and pepper in a large pot, along with water to cover.
2. 2
   Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently.
3. 3
   Cook, stirring occasionally, until the lentils are soft, about an hour.
4. 4
   Season to taste and serve or cover and refrigerate for up to several days before reheating.
5. 5
   The ne plus ultra of dal and proof that the French have no monopoly on adding butter to legumes: About 10 minutes before serving, stir in 1 1/2 sticks of butter (you can use less if you want, but it wont be the same) and 1 cup heavy cream.
6. 6
   Cook to heat through and melt the butter, then adjust the seasoning and serve.
7. 7
   As the dal is finishing, cook 1/2 pound shrimp, peeled and cut into bite-sized pieces, in 3 tablespoons butter or neutral oil, like grapeseed or corn, until cooked through (and even lightly browned).
8. 8
   Pour the shrimp and their cooking liquid into the dal and serve.